The Michelin Star is one of the most recognizable symbols in the world of gastronomy. It is awarded to restaurants which have achieved excellence in both the quality and presentation of their food. But why is it called a Michelin Star?
The answer lies in the history of the Michelin Guide, which was first published in 1900 by the French tire manufacturer, Michelin. The guide was originally created to boost automobile tourism, as it provided drivers with detailed directions and advice on places to stay and eat along their journeys.
In 1926, Andre Michelin, the company’s co-founder, noticed that people were increasingly using cars for leisure travel and decided to add restaurant reviews to the guide. He believed that awarding stars to outstanding restaurants would encourage more people to drive around France and visit them. This led him to create the iconic star rating system which has become so closely associated with fine dining today.
The original three-star system was designed to represent “exceptional cuisine, worth a special journey”; two stars for “excellent cooking, worth a detour”; and one star for “a very good restaurant in its category”. Over time, these ratings have become even more refined and complex.
Today, the Michelin Guide has expanded from France across Europe and into Asia, North America and beyond. It is now seen as one of the world’s most prestigious culinary awards, with chefs across the globe striving for a coveted star or two.
The success of this award can be attributed to its origin: Andre Michelin’s desire to promote travel through gastronomy. His vision has endured over time, making it one of the most sought-after symbols of culinary excellence.
In conclusion, The Michelin Star is called that because it was created by French tire manufacturer, Michelin as an incentive for drivers in 1926 to visit restaurants around France. Today it is one of the world’s most prestigious culinary awards with chefs striving for a coveted star or two due its origin: Andre Michelin’s desire to promote travel through gastronomy.